This classic Southern-style corn succotash combines fresh corn kernels and milk with crispy bacon for a deeply savory side dish. The corn is gently fried in bacon drippings, then simmered in half-and-half until tender and creamy. The result is a comforting blend of sweet corn, rich dairy, and salty pork that pairs beautifully with grilled meats or roasted chicken. It’s a timeless recipe that brings rustic, home-style flavor to your table, ideal for weeknight dinners or holiday gatherings.
Fried Pork Rub
Description
This classic Southern-style corn succotash combines fresh corn kernels and milk with crispy bacon for a deeply savory side dish. The corn is gently fried in bacon drippings, then simmered in half-and-half until tender and creamy. The result is a comforting blend of sweet corn, rich dairy, and salty pork that pairs beautifully with grilled meats or roasted chicken. It&# 226;ÂÂs a timeless recipe that brings rustic, home-style flavor to your table, ideal for weeknight dinners or holiday gatherings.Ingredients
Directions
-
Select about 12 ears of fresh corn; husk and remove the silk.
-
Slice the kernels off the cobs into a bowl using a sharp knife.
-
Use the dull side of the knife blade to scrape the remaining milk and pulp from the cobs into the bowl with the kernels.
-
Measure out 4 cups total of the corn mixture (kernels, milk, and pulp) and set aside.
-
In a heavy 10-inch skillet, fry the diced bacon over moderate heat until crisp.
-
Remove the bacon from the skillet with a slotted spoon and reserve on a paper towel.
-
Add the 4 cups of corn mixture to the bacon drippings in the skillet.
-
Season with salt and pepper, then fry over low heat, stirring frequently, for 4 minutes.
-
Pour in the half-and-half and press the corn down gently with a spatula to level it.
-
Dot the top with butter, cover the skillet, and cook over the lowest heat until the corn is tender and the liquid has evaporated.
-
Taste and adjust seasoning if needed.
-
Turn the corn onto a heated serving platter, sprinkle with the reserved bacon, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 575.2kcal
- % Daily Value *
- Total Fat 33.7g52%
- Saturated Fat 15.3g77%
- Cholesterol 58.1mg20%
- Sodium 616.9mg26%
- Total Carbohydrate 63.7g22%
- Dietary Fiber 12.0g48%
- Sugars 10.2g
- Protein 23.7g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh field corn that is milky when cut. If using sweet corn varieties like Golden Bantam, they are naturally milky and work well too.
Do not scrape off the tough husks clinging to the cob when harvesting the milk and pulp; use a knife to carefully separate the soft pulp from the hard husk fibers.
If fresh corn is unavailable, you can substitute frozen corn kernels, but you will need to add a little extra water or milk to achieve the right consistency for scraping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.
